Trifle Ingredients:

• 1 trifle bowl
• 1 pound cake loaf  (cut in slices)
• 2 cups fresh whipped cream (not in a can)
• 1 package of strawberries (sliced and cut)
• Custard

Custard Ingredients:

• 1 package of unflavored gelatin
• 1/4 cup cold water
• 6 extra large egg yolks
• 1 cup bakers sugar
• 1 cup half and half (warmed to just tepid)
• 1 Tbsp vanilla extract
• 2 Tbsp chilled butter

Custard Directions:

• Soften the gelatin in the 1/4 cup of water
• In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
• Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
• Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
• Pour filling into a large bowl, place in refrigerator for one to two hours until set.

Trifle Directions:

• In a trifle bowl, place the cut slices of pound cake on the bottom
• Add half the custard and smooth over the top of the pound cake
• Add half the whipped cream and smooth over the top of custard
• Add cut strawberries to layer the top of whipped cream
• Add another round of pound cake
• Add custard
• Add whipped cream
• Add strawberries
• Chill for 3-4 hours
• Serve cold